Preheat broiler to high. Arrange sweet peppers in a single layer on a foil-lined jelly-roll pan; broil peppers 4 minutes on each side or until blackened and tender. Cool. Combine peppers, olive oil, garlic, lemon rind, crushed red pepper, salt, and baby mozzarella balls; toss. Cover and refrigerate overnight, tossing occasionally. Let stand at room temperature for 30 minutes. Stir in basil leaves and lemon juice before serving. Serve with a slotted spoon.
Kitchen Notes: Serve this stunning dish solo as a predinner nosh, or spoon over mixed lettuces for a fresh spin on salad. Reserve excess oil, and toss it with steamed brown rice or noodles.
This was so oily even when served with a slotted spoon. Also, the sweet peppers made a nice presentation with the stems on, but they were a pain when you were eating it. I was really excited to make this, but overall there was not much flavor.
What a great appetizer or salad! I used 2 cups of large diced roasted red and yellow peppers as that is what I had on hand but followed the rest of the recipe as written. The baby peppers would make a nicer presentation for company. Next time I will serve a small piece of fresh baguette to soak up the wonderful marinade! The lemon added just enough flavor to make this dish pop!
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